Dish

Pane casareccio di Genzano

Pane casareccio di Genzano is made from a dough of flour, water, salt, and a natural sourdough starter. The dough is allowed to rise for several hours before being shaped into a round loaf and baked in a hot oven. The resulting bread has a dense, chewy texture and a slightly sour flavor. Pane casareccio di Genzano is often served with olive oil and cured meats, or used as the base for sandwiches and panini.

European cuisine› Mediterranean cuisine› Italian cuisine

Bread

Origins and history

Pane casareccio di Genzano originated in the town of Genzano, near Rome, Italy, and has been a staple of the region's cuisine for centuries. It is often served with olive oil and cured meats, or used as the base for sandwiches and panini. In recent years, Pane casareccio di Genzano has become popular in other parts of Italy and around the world.

Dietary considerations

Suitable for vegans, vegetarians, and those with gluten intolerance. Contains wheat and may contain traces of nuts.

Variations

There are many variations of Pane casareccio di Genzano, including a version made with whole wheat flour or flavored with herbs like rosemary or thyme. Some recipes also call for the addition of olives or sun-dried tomatoes to the dough for added flavor.

Presentation and garnishing

To ensure that the bread has a dense, chewy texture and a slightly sour flavor, be sure to use a natural sourdough starter and allow the dough to rise for several hours before baking. You can also experiment with different flours and flavorings to create your own unique version of Pane casareccio di Genzano. When serving, slice the bread into thick pieces and garnish with fresh herbs or drizzle with olive oil for added flavor.

Tips & Tricks

If you don't have a natural sourdough starter, you can make one by mixing equal parts flour and water and letting it sit at room temperature for several days until it becomes bubbly and sour-smelling. Also, be sure to use a baking stone or preheated cast iron skillet to get a crispy crust on your bread.

Side-dishes

Pane casareccio di Genzano is often served with olive oil and cured meats, or used as the base for sandwiches and panini. It pairs well with a variety of cheeses, vegetables, and spreads.

Drink pairings

Pane casareccio di Genzano pairs well with red wine, particularly Chianti or Sangiovese. It also goes well with beer, especially a light lager or pilsner.